Confetti Potato Frittata

The really great thing about this quick-cooking potato frittata? It makes the perfect meal for tots and grown-ups morning, noon, or night.

Ingredients (Makes 4 servings)

• 1 cup frozen diced hash browns
• 1 tablespoon vegetable oil
• 1/3 cup diced bell peppers
• 4 large eggs
• 1/4 cup 1% milk
• 1/4 teaspoon each onion powder, garlic powder, and salt
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan

Directions

1. Preheat broiler.
2. Thaw the hash browns in the microwave.
3. Warm the oil in a 10-inch ovenproof skillet over medium-high heat.
4. Add the potatoes, stirring often, for 5 minutes.
5. Add the bell peppers and cook two minutes more.
6. While the vegetables cook, whisk the eggs in a bowl with the milk, onion powder, garlic powder, and salt.
7. Add the egg mixture to the skillet and cook 5 minutes (eggs won’t be done).
8. Top with the cheeses and broil until eggs are cooked, 2 to 3 minutes.
9. Slice into wedges and serve.

By Stacy Whitman with Kim Galeaz, R.D.